CURRIED SQUASH-MUSHROOM SOUP
This flavorful and nutritious curried butternut squash-mushroom soup recipe is creamy, rich, and just like my gramma used to make.
Provided by tbirdupnorth
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Place squash halves on a microwave-safe plate; cook in the microwave for 10 minutes. Remove peel and seeds. Place cooked squash flesh in a food processor and puree.
- Melt margarine in a large saucepan over medium-high heat; add mushrooms and onion. Cook 1 to 2 minutes. Stir in flour and curry powder, cook 5 minutes more. Gradually stir in chicken stock and wine. Cook until smooth and slightly thickened, about 5 more minutes. Whisk in cooked squash, honey, and nutmeg. Reduce heat and simmer 15 minutes.
- Stir cream into soup and reheat if necessary.
Nutrition Facts : Calories 326 calories, Carbohydrate 34.9 g, Cholesterol 55 mg, Fat 19.3 g, Fiber 5.3 g, Protein 5.2 g, SaturatedFat 10.1 g, Sodium 640.4 mg, Sugar 9.5 g
CURRIED PUMPKIN AND MUSHROOM SOUP
I had this thick and savoury soup at a dinner party one night. There wasn't a spoonful left by the end of the night!
Provided by Sackville
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Use a large saucepan to sauté the mushrooms, onion and butter until onions are clear.
- Add flour and curry powder and blend, stirring for five minutes.
- Add stock, pumpkin, brown sugar and nutmeg, stirring until blended.
- Transfer to a blender and purée until smooth.
- Add milk or whipping cream.
- Reheat until hot.
- For Vegetarian use the vegetable stock.
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
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